No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bread Soup

  • Servings: 6
Bread Soup

Ingredients

  • 1 1/2 cups chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley
  • 2 medium zucchini, cut into 1/2 inch dice
  • 8 ounces green beans, tops and tails removed and cut into 1-inch lengths
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 2 ripe tomatoes, peeled and coarsely chopped
  • 1 spanish onion, cut into 1/2-inch dice
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, crushed
  • Coarse salt
  • 2 (1-inch) thick slices Italian peasant bread, torn into small pieces
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. In a large pot, combine 1 cup of the herbs, zucchini, green beans, potatoes, tomatoes, onion, pepper flakes, garlic, and 8 cups of cold water. Add salt and bring to a boil over high heat. Reduce heat to medium-low and cook, covered, until the potatoes are tender, 20 to 25 minutes.

  2. Add bread, and cook, stirring, with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Stir in remaining 1/2 cup herbs; season with salt and pepper.

  3. Ladle soup into bowls and drizzle with olive oil. Serve immediately.

Related Topics